Biryanis, pilafs and aromatic rice dishes.
Plain steamed rice (often last night's leftovers) is the base. A hot temper of mustard seeds, urad dal, chana dal, cashews, dried red chilli and curry leaves is bloomed in coconut oil, then fresh grated coconut is folded in and warmed through. The rice is tossed through everything off the heat, so the grains stay separate and pick up flavour rather than soften.
Aged basmati rice is rinsed and soaked for 30 minutes (a step that helps the grains elongate during cooking). Ghee is heated and cumin seeds are bloomed with a small cluster of whole spices, the rice is added to coat in the spiced fat, then water is poured in and the pot covered to steam. The grains finish long, separate and fragrant.
Saffron is bloomed in warm milk to draw the colour and aroma. Basmati is rinsed, soaked and drained. Whole spices, sliced almonds and cashews are toasted in ghee, then sultanas and pomegranate seeds are folded through. The toasted rice goes on top with milk-spiked water and the saffron milk, and the pot is covered to steam. Finished with a scatter of more nuts, fried onions and pomegranate seeds.
This is the quickest rice dish in the Indian repertoire. Cold cooked basmati rice, already separated grain-by-grain, meets hot oil infused with garlic and ginger. The heat separates the grains further and coats them with flavorful aromatics, while fresh lemon juice adds brightness and acidity. Chives provide a fresh finishing touch. This is best served immediately while still warm.
A temper of mustard seeds, chana dal, urad dal, peanuts, dried red chilli and curry leaves is bloomed in sesame oil. Turmeric is stirred in for colour. Cooked, cooled rice is tossed through off the heat, then lemon juice is added at the end so the heat doesn't dull the acidity. Bright lunchbox classic; the dish should taste fresh and tart, not muddled.
Sliced onions are fried into golden-brown crisps and lifted out. Basmati is rinsed, soaked for ½ hour and drained. A whole-spice tempering of cumin, bay, cardamom, cinnamon and cloves is bloomed in the ghee left from the onions, the drained rice goes in to toast, then water and peas join the pot for a covered steam. The fried onions go back on top before serving.
Pilau rice exemplifies spiced Indian cooking at its most refined. Rather than cooking spices into the rice (as in some Indian rices), pilau relies on whole-spice tempering in ghee or butter, which releases volatile aromatics that then coat each grain. The basmati rice absorbs flavored stock rather than plain water, creating depth. The final resting period allows flavors to marry while residual heat completes cooking. This rice is meant to be eaten as an accompaniment to curries, the aromatic warmth complementing rather than competing with the main dish.
Basic steamed rice is deceptively important. This method produces separate, tender grains with no mushiness or stickiness. The technique is simple: bring to boil, immediately remove from heat, and rest undisturbed for 40 minutes. The key is discipline, don't lift the lid during resting. Ghee adds richness and flavor. This is the ideal rice for pairing with any curry, dal, or Indian preparation. Master this technique and you've mastered rice cooking.
A spiced tamarind paste is built with a dry-roast of coriander, cumin, fenugreek, chana dal and dried red chilli ground to a powder, then tamarind extract is simmered with the powder, turmeric, jaggery and salt until thick. A temper of peanuts, mustard seeds and curry leaves is bloomed in sesame oil and folded through cooked rice with the tamarind paste, the dish left to rest so the flavour settles. Famously gets better overnight.